Apple Streusel Tart

Preheat oven to 425F. Make pastry: Pulse cake flour, baking powder and salt in a food processor until blended.

Add cream cheese and butter and pulse 15 times, or until mixture resembles coarse crumbs.

Transfer to a mixing bowl. In a small bowl, stir together 2 Tbsp. ice water and lemon juice.

Add to dry ingredients and mix with a fork just until moistened and dough begins to hold together, adding up to 1 Tbsp. water only if necessary. Dough will be dry and crumbly but should hold together when a small amount is pinched between your fingers. Gather dough into a ball and flatten into a 4-inch disk.

Roll out pastry between 2 sheets of wax paper into a 12-inch round and transfer to a 10-inch fluted tart pan with a removable bottom, pressing gently into pan. Refrigerate.

Combine brown sugar, flour, five-spice powder and salt in a large bowl.

Add apples and toss to coat well.

Spread apples evenly in tart shell.

Make streusel topping: Stir flour, sugar and butter with a fork in a small bowl until crumbly.

Sprinkle over apples.

Bake until crust and topping are brown and apples are tender when pierced with a fork, 50 to 60 minutes.

Let cool on a rack before serving.